cranberry–ricotta stuffed chicken
ingredients
- •1–2 organic chicken breasts (pounded thin or butterflied)
- •½ cup fresh ricotta (or mascarpone)
- •¼ cup dried cranberries (unsweetened) or ¼ cup fresh cranberries cooked down slightly in a pan
- •zest of ½ lemon
- •juice of ½ lemon
- •1–2 garlic cloves, micro-grated (optional)
- •1 tbsp fresh thyme leaves
- •sea salt
- •cracked pepper
- •olive oil or melted butter
- optional: a drizzle of honey for glaze:
instructions
make the stuffing: in a bowl, combine ricotta, dried cranberries, lemon zest, tiny splash lemon juice, fresh thyme, salt and pepper. taste — it should be creamy, tart, soft, lightly sweet, and bright. this filling is intentionally delicate, not overwhelming. prep the chicken: if whole breast, butterfly it so it opens like a book. if already thin, pound to ~½ inch thickness. salt and pepper both sides lightly. add the filling: spread a thin layer of the ricotta-cranberry mixture on one side. don't overfill — a thin elegant layer is enough. fold over and secure with toothpicks if needed. sear the chicken: heat a pan with olive oil or butter. sear chicken 2–3 minutes per side until golden, not cooked through. finish in oven: move to a baking dish. optional: brush with literally 1 teaspoon of honey or maple for shine. bake at 375°f for 15–20 minutes until cooked through. rest and plate: let it sit 3–5 minutes to keep it juicy. slice on the bias for that elegant presentation. top with a sprinkle of fresh thyme or pomegranate seeds.